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Full Online Book HomeLearning KitchenFishandseafood - Tuna - Salad Nicoise For One
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Fishandseafood - Tuna -  Salad Nicoise For One Post by :Cutter Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1019

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Fishandseafood - Tuna - Salad Nicoise For One

2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
Salt and pepper to taste
1 red-skin potato
1/2 cup green beans
1 tomato, quartered
1 (3-ounce) can tuna, drained
1 tablespoon capers
2 tablespoons Nicoise olives (small, brine-cured olives packed in oil)


Whisk together olive oil, vinegar, mustard, garlic, salt and pepper.

Cook potato in boiling water in a small saucepan. Remove potato with a slotted spoon. Add green beans and cook about 3 minutes, just until crisp-tender. Drain green beans and rinse in ice water to stop cooking and set color.

When potato is cool enough to handle, cut into slices. Toss potato slices, green beans and tomato with dressing. Arrange on a plate.

Drain tuna and place on top of salad, breaking up with a fork. Top with capers and olives. Serve with a crusty roll.
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1 cup (1-inch) cut fresh green beans (about 4 ounces) 1 tablespoon water 1/4 cup nicoise olives, pitted and chopped (about 18 olives) 1 tablespoon capers 1 (12 ounce can solid white tuna in water, drained 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt 2 (6-inch) whole wheat pita rounds, cut in half 4 curly leaf lettuce leaves Combine beans and water in a small microwave-safe bowl; cover with plastic wrap. Microwave at high 1 1/2 minutes or until beans are crisp-tender; drain. Rinse with cold water. Drain well; cool. Combine beans, olives, capers, and
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1/2 new potatoes, quartered 1/4 cup chopped fresh parsley 1/4 cup pitted Nicoise olives 1/2 onion, thinly sliced 1 can tuna, drained 1/2 pound mixed salad greens - washed, trimmed and blanched 1 cup lemon vinaigrette 3 hard-cooked eggs, quartered 3 Roma tomatoes 1 tablespoon capers 4 anchovy filets In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
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